Colossal Shrimp Cocktail by Old Homestead Steakhouse Goldbelly

Add the shrimp and cook for 2 to 3 minutes, or until the shrimp are pink and cooked through. Drain and chill for at least 2 hours. Meanwhile, in a medium bowl, combine the ketchup, horseradish, tomato paste, and the remaining 1 tablespoon lemon juice; mix well. Cover and chill until ready to serve. Serve the shrimp with the cocktail sauce.

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Serve this with a New Year's buffet of Roast Strip Loin. What a menu!

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Instructions. Set your oven to 425°F degrees and lightly grease a baking sheet. Give the shrimp a good rinse in cold water. Transfer the shrimp to your baking sheet, in a single layer if possible. Combine the butter, garlic powder, lemon juice, salt, black pepper, and white wine in a mixing bowl.

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Preheat oven to 400°F (205°C). Line a baking sheet with foil and brush olive oil or spray non-stick spray. Add oil, garlic, smoked paprika, and Italian seasoning to a bowl and mix well. Add shrimp and toss to coat. Add shrimp to baking dish without overlapping.

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Season with salt. Bring the liquid to a boil. Reduce heat and simmer for at least 30 minutes. While the poaching liquid is simmering, mix together all of the ingredients for the homemade cocktail sauce in one bowl. Use part of the cocktail sauce to mix together the ingredients for the Shrimp Louie sauce.

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For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

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Toss everything to coat before covering the bowl and refrigerating for 30 minutes- 1 hour. Poaching Liquid: In a large pot, combine all the ingredients for the poaching liquid along with the shrimp shells. Bring contents to a simmer and cook for 20 minutes. Strain the liquid and discard the solids.

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Preparation: Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes. Pat the shrimp dry using paper towels. Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat. Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.

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3 quarts water. Add salt, peppercorns, lemon and bay leaf. Reduce heat to low and simmer for 15 minutes. ½ teaspoon salt, 8 whole peppercorns, ½ lemon, 2 garlic cloves, 1 bay leaf. Add the shrimp. Turn off the heat and cover the pan with a lid for 5 minutes, or until the shrimp is opaque.

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Peel shrimp but leave the tails on. In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using. Taste, add more horseradish if desired. Divide sauce among 4 small bowls or wine glasses or martini glasses. Hang shrimp from the rims.

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Boiling the shrimp. Mix the shrimp with the baking soda and salt and set aside. Wait 20 minutes until boiling. While the shrimp are sitting in the brine, mix the cocktail sauce. Prepare a large bowl of ice water for shocking the shrimp and set aside. Add all of the boiling ingredients to a large pot and bring to a boil.

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Add the lemons, salt, and pickling spice to a large pot of water and bring to a boil. Place the shell on deveined shrimp into the boiling water and cook for 4-5 minutes or just until cooked. Remove the shrimp and immediately place them into an ice bath and chill until completely cold. Once cool, peel the shrimp completely.

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Toss the shrimp with the marinade. Cover and refrigerate it for 2-3 hours. Grill the shrimp. Preheat the grill and clean the grates. Grill the shrimp for 3-4 minutes per side, or until no longer opaque and they have a bit of char. Note that grill temperature and shrimp size will effect total grill time. Serve.

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Simmer for 20 minutes, then take it off the heat and let it steep for 30 minutes more. Strain the broth and discard the solids. Pour the broth into a clean pot and bring it to a boil. Turn off the heat, add the shrimp, and cover tightly. Let the shrimp cook in the residual heat for 3 to 4 minutes, until just opaque.

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Toss the shrimp with the 2 tsp salt and the baking soda. Put the bowl in the fridge to dry brine for 15-30 minutes. Put the water, shrimp shells, if using, chopped celery, shallots, peppercorns, bay leaves, wine, salt for stock, Old Bay, all but 1 large sprig of parsley, and one lemon, squeezed, in a pot.

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Mastro's shrimp cocktail is a glorious affair with a $30 price tag, but the raving reviews seem to justify the price. The order includes four giant shrimp dipped in the sauce, and the whole concoction is served over dry ice, which creates heaps of smoke, setting a dramatic serving scene.